Thursday, January 31, 2013

Red Pepper Risotto & Garlicky Chicken Thighs

Today is Thursday, and I should have gone food shopping this past weekend, but I did not. Therefore, we're doing a pantry raid (PAN-TREE, not PAN-TY, as autocorrect thinks it should be....autocorrect, get your mind out of the obviously have watched Revenge Of The Nerds one too many times.)

I am using a jar of marinated, roasted red peppers, a box of Arborio rice, and a carton of chicken stock from the pantry stash.  I've been ignoring these buggers for several weeks. Guess what guys?  You're up....I feel they should be wearing top hats, donning a cane, and singing and dancing like the WB/Loony Toons cartoon frog (Hello, my baby. Hello, my darling. Hello, my rag time gaaallllll).

Anyway, here on earth.......although I am quite witty today, I am equally lazy.  I don't want to have to clean multiple pans, so I am one-potting this in a huge non-stick skillet.

Brown seasoned chicken thighs in 1 TBS olive oil & 3 cloves chopped garlic.  While those are cooking, let's puree the peppers.

In either a food processor or blender, give them a whirl until finely chopped.  The peppers are halved; 4 pieces are equivalent to 2 whole peppers. This will yield about 1 cup of puree. Set it aside for now.

When the chicken thighs are fully cooked, remove them from the pan (but keep the drippings) & cover with foil to keep warm.  Add 1 chopped onion and saute until translucent.

Time for the rice, 1 cup arborio & 1/2 tsp dried thyme, stir to coat the rice and let all liquids absorb.  Here is where you would normally add some white peppers are actually marinated, not just roasted, so I am skipping the wine because the peppers are already very acidic and heavily flavored.  

Add hot stock 1 cup at a time, stirring until absorbed.  Repeat with 2nd & 3rd cup of broth. You can heat your stock in a separate pot, but again, being lazy today- I heated mine, as needed, in the microwave.  Don't judge me.

Before you add your 4th and final cup of stock, add the pepper puree & 1 TBS of butter, stir well, cook down a few minutes.  Now add the remaining stock.

Now, the cheese.  Just before all liquids have been absorbed, add about 1/2 cup of freshly grated parmigiano-reggiano and take the pan off the stove.  If you don't have any of this, regular "normal shaker cheese" (per S) will work also, you might want to use a little less.  

Taste & adjust seasoning...I added some ground black pepper.  Give it another good stir and let it sit for a few minutes.  

Slice up those thighs, add some more cheese & enjoy.

This made 4 servings for us, factoring in S-sized servings.  We had this for dinner last night. Now that I've written this, I'm going to go reheat some for lunch. 

Roasted Pepper Risotto & Garlicky Chicken Thighs (inspired by lack of food shopping this week)

6-8 boneless, skinless chicken thighs (about 1 1/4 lb)
1 TBS olive oil
3 cloves garlic, chopped
salt & pepper

1 medium onion, chopped
1 cup arborio rice
1/2 tsp dried thyme
4 cups chicken stock, heated
1 cup marinated roasted red pepper puree
1 TBS butter
1/2 cup grated parmigiano-reggiano, plus additional for serving
salt & pepper

In a large skillet, heat oil over medium heat, add garlic, saute for a minute, layer chicken thighs (seasoned with salt and pepper) over the garlic pieces.  Brown chicken on both sides. When cooked through (internal temp. of 165* F) remove from pan, wrap in foil to keep warm.  
Add chopped onion to pan drippings, cook until translucent- about 3-4 minutes.  Add rice and thyme, stir to coat well.  Add 1 cup of hot stock, stirring constantly until absorbed into the rice and repeat this twice.  Add pepper puree and butter, stir well to incorporate.   Add last cup of stock and grated cheese, stir well and remove from heat.  Taste, adjust seasoning if necessary, let sit 5 minutes.  Slice chicken, serve with risotto, top with additional grated cheese.

1 comment:

  1. Ah, that's the mark of a truly good cook--pantry cleaning magic! This looks fantastic.



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